Ticklish Salmon & Sauce Bercy:
Prep: 5 mins.
Cooking: 25 mins, plus stripping the skin & flaking afterwards
Serves: As many as…..
Rating: 1: Piscatorially easy
- Salmon pieces
- White wine if you haven’t drunk it all last night
- Seasoning (including a twist of a chilli seed mill if poss)
- Chicken stock
- Slices of lemon
- Lemon juice
- Oven dish
- Salad garnish as desired
- Find an oven dish/tin/ big enough to take the salmon (or use two).
- Take as many salmon pieces as you have (I had 8), place them skin side down in an oiled roasting tin or singly ‘en papillote’ (individually in foil packets). Add sea salt, ground black pepper and a few twists of the chilli pepper seed mill.
- Pour in some white wine, drizzle (I HATE THAT CHEFY WORD – but I have to use it because it says it as it is, dammit!) extra virgin olive oil all over and then throw fresh thyme on top. Then put a thick slice of lemon on the top of each piece.
- Close the oven tin with foil or close the foil packet.
- Bake for half an hour on 180 C.
- Sauce Bercy is a traditional French sauce. (Look it up on the net.)
- My version is: Put just about too many roughly cut shallots (some almost whole) in a pan with olive oil, fry them off for a few mins, then add about three or four finely chopped cloves of garlic (how big is a clove of garlic….?……got any long bits o’string?) and white wine.
- Also, add chicken stock. It’s up to you how you get your chicken stock – see Tricks’n’Tips for mine.
- Salt and pepper can go in when the cauldron has been boiling for 5 mins, after the alcohol has burnt off (cos it’ll taste bitter till then) and cook for 20 mins on a rolling boil (in other words, just slightly bubbling away).
- Serve the salmon next to a bunch of rocket, water cress & salad bits, with boiled new spuds and the Corbieres tomato salad that you know about, and the Sauce Bercy spooned over the top.
Yummy or what?